Food Technology and Nutrition (M.Sc.)
61 – 70 of 336
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2022
-
Mark
Development and characterization of an eco-friendly cosmeceutical formulation with optimal performance.
(
- Master (Two yrs)
-
Mark
Understanding the correlation between molecular structure of chilled dairy creams and the risk of environmental stress cracking in Tetra Pak® carton packages
(
- Master (Two yrs)
-
Mark
Prolongation of shelf life of minimally processed spinach by combining vacuum impregnation and electric field treatments
(
- Master (Two yrs)
-
Mark
Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate
(
- Master (Two yrs)
-
Mark
Influence of starch botanical source on aqueous two-phase system phase behavior and starch microspheres preparation
(
- Master (Two yrs)
-
Mark
Phenol-Protein Solution Stability
(
- Master (One yr)
-
Mark
Effects of pharmaceutical excipients on the chemical stability of therapeutic proteins in a parenteral formulation
(
- Master (Two yrs)
-
Mark
Development and analysis of a commercial hair treatment
(
- Master (Two yrs)
-
Mark
Product development of side-stream press cake through fermentation
(
- Master (Two yrs)
-
Mark
Encapsulation of probiotic bacteria in an oleogel
(
- Master (Two yrs)